Kimski

We have a special to meet those cooled down vibes. Out cold noodle dish is the perfect answer! Soba noodles, fermented tomato mushroom dashi broth, cured cucumbers, nori, scallions and trout roe. It’s cold, savory, filling and perfect for grey skies!

On September 24 I’ll be cooking alongside 40 of Chicago’s best chefs and beverage people for the 18th annual Cooking Up a Cure! Come join us at Theater on the Lake for live music, good vibes, silent auction, and, of course, delicious bites from myself and others. The best part? All proceeds benefit the Scleroderma Foundation of Greater Chicago. It’ll be a great night to support a great cause. Grab your tickets now at www.cookingupacurechicago.com!

Our polish of the month comes to you via Daisies Chicago and The Radicle chef Joe Frillman with a beet slaw, craime fraiche, smoked trout roe and fresh dill! Brioche bun and our signature Polish sausage recipe. Come in and try it out soon!

Summer is alive and well! We have this hearty and rich vegetarian starter that’s perfect for sharing or hogging all for yourself (we don’t judge here). Coal roasted eggplant folded with ricotta, local cherry tomatoes with leeks, chili crunch, perilla, sesame seeds and fried garlic served with toasted pita bread. It’s summer in a bowl!

YOU WANT BEEF??? You got it! We got this banger of a bulgogi beef sando today for special! 10oz of sliced beef from Slagel farms, our provolone cheese sauce, grilled vidalia onions, hot Giardinera caviar from Caruso all on a turano French roll. This is a hearty sando and only have 12 to sell!!!

Our next polish of the month comes from our friend James Martin Ball of Bocadillo Market - house made brioche bun, our recipe sausage, romesco aioli, pickled cucumbers, fresh basil and scallions! It’s simple, delicious and packs a lot of flavor!!!

We have awesome corn in from Nichols Farm & Orchard and decided to do all the hard work for you by cutting it off the cob! We charred the kernels in some butter, made a roasted vidalia onion ssam sauce, topped it with perilla, lemon basil, scallions, sesame seeds and some cotija cheese. It’s rich, savory, refreshing and most important of all, delicious!

We have beautiful broccolini on special today! These beauties are blanched and wok fried to bring out their sweetness and wonderful texture, a roasted vidalia onion sauce, trout roe, fried garlic and some micro fennel to reel in that freshness. Come on in!

We love summer produce. We love Nichols Farm & Orchard and supporting local as often as we can. We have sauteed baby carrots on top of a fennel dill aioli, light cured garlic scape, a fennel and shallot slaw with a yuzu dressing and finished with some shiso leaves. It’s hyper limited and packs a flavor punch!

We heard there’s some kind of game on tonight. In honor of the match up between Mexico and Korea, we are doing a buldak taco special while supplies last. Despite who you’re rooting for, we can all agree that tacos are awesome. Marinated and grilled thighs, cilantro, onions, pickled daikon radish, shredded cabbage, soy crema, and fried shallots on fresh white corn tortillas. It’s going to be a great matchup!